These peppermint bark cookies are inspired by the classic holiday treat, peppermint bark! They are a double chocolate chip cookies with peppermint chips, topped with melted white chocolate and crushed candy canes.

Top view of peppermint bark cookies.

In case you have never heard of peppermint bark, it usually has a chocolate base, white chocolate on top, and candy cane on top of that. After it sets, you can break it up into various pieces for bark! It is a classic holiday treat that is what made me make these cookies!
The cookies are double chocolate cookies with chocolate chips and Andes peppermint chips. So, you have the peppermint flavor in the cookie. Topped with melted white chocolate and crushed candy canes. They are perfect for cookie boxes.

Stack of two peppermint bark cookies split in half.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Flour- Make sure to spoon and level the flour. If you place the measuring cup directly into the flour, this will compact the flour. This leads to your cookies not spreading. Add an extra 2 TBSP of flour if you are at high altitude.
  • Tip 2: The cookie dough gets two rest times. This helps to let the gluten form. If you were to rush through, the cookies would be very flat like a pancake. The rest time is essential for thicker cookies!
  • Tip 3: I used a teaspoon to press a couple of indents in the middle of the cookie. The goal is to create a little crater to put the white chocolate in.
Cookie dough in a bowl.
The cookie dough will be a bit thick.
Chocolate cookie dough ball on parchment paper.
I used a large cookie scoop to scoop the dough. Then, I put 6 on both cookie sheets, and the rest on the plate while it is doing the 15 minute rest time.
Baked cookies on a wire rack.
You can see the indent in the cookie for the white chocolate!
Close up of one cookie on a wire rack.

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For more peppermint recipes, try my chocolate peppermint cookies and white chocolate peppermint cheesecake.

Bite missing from cookie.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Top view of peppermint bark cookies.
5 from 1 review

Peppermint Bark Cookies

Stephanie Rutherford
These peppermint bark cookies are based off the classic holiday treat, peppermint bark! It has a soft double chocolate chip cookie with peppermint chips, topped with melted white chocolate and crushed candy canes.
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Prep Time: 25 minutes
Cook Time: 13 minutes
Resting Time: 25 minutes
Total Time: 1 hour 3 minutes
Servings: 23 large cookies

Ingredients
 
 

  • 2 1/4 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder, I used dutch process
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 cup Light brown sugar, packed
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Andes peppermint chips
  • 12 oz Lindt white chocolate bars, Do not use white chocolate chips
  • 1 TBSP Oil, canola or vegetable
  • Crushed candy canes

Instructions
 

  • In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
    2 1/4 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking soda, 1 tsp Salt
  • Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. This will make it light and fluffy.
    1 cup Unsalted butter, 1 cup Light brown sugar, 1/2 cup White granulated sugar
  • Add the eggs and vanilla. Mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined. Add in the chocolate chips and peppermint chips. Mix on low until combined.
    1 tsp Pure vanilla extract, 2 Large eggs, 1/2 cup Andes peppermint chips, 1 cup Semi-sweet chocolate chips
  • Let the dough set for 10 minutes. This allows the gluten to start to develop, leading to less spread. Scoop the dough using a large cookie scoop. Prepare two cookie sheets with parchment paper. Place 6 cookie dough balls per sheet.
  • Let the dough rest for 15 more minutes. We want thicker cookies for this, so it needs that extra rest time. While it rests, preheat the oven to 350℉.
  • Bake the cookies for 13-15 minutes. As soon as the cookies are out of the oven, take a large biscuit cutter to "Scoot" the cookies. This makes these into rounder cookies but it also helps make them thicker too. Use 1 teaspoon to press indents into the center of the cookie. I also topped the edges around the hole with 4-5 chocolate chips. This needs to all be done while cookies are freshly hot from the oven.
  • Let the cookies rest for 5 minutes before transferring to a cooling rack to cool.
  • Break the white chocolate into small pieces into a microwave safe bowl. Heat for 20 second intervals mixing well in between until melted. Add in the oil.
    12 oz Lindt white chocolate bars, 1 TBSP Oil
  • Use a heaping 1/2 Tablespoon to spoon the white chocolate into the holes of the cookies. Use a spoon to lightly spread the white chocolate. Top with crushed candy canes.
    Crushed candy canes

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 224kcal, Carbohydrates: 28g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 154mg, Potassium: 101mg, Fiber: 2g, Sugar: 17g, Vitamin A: 251IU, Calcium: 20mg, Iron: 1mg
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